Vegan Coconut Flour Clafouti (GF, Oil-Free)

vegan coconut flour clafouti in a white dish

5 from 25 votes

Vegan Coconut Flour Clafouti (GF, Oil-Free)

Vegan coconut flour clafouti is a new twist on a classic French dessert. Make it with cherries (traditional), or any fruit you choose! It is quick and easy to make, as well as gluten-free and oil-free.

Prep Time5

Cook Time1

Total Time1 5

Course: WFPB Desserts

Cuisine: French

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Servings: servings

Author: Camilla

Ingredients

4 cups pitted cherries fresh, or frozen, thawed
1 16- ounce 454 g package silken tofu (see notes for options)
2/3 cup nondairy milk e.g., almond milk, soy milk
1/3 cup 75 mL maple syrup (see notes for options)
1 teaspoon almond extract
1/8 teaspoon salt
3 tablespoons 21 g coconut flour
2/3 cup 90 g all-purpose gluten-free flour blend
2 tablespoons 15 g tapioca flour
Optional: confectioners' sugar for sprinkling on top

Instructions

Preheat oven to 350F (180C). Spray a deep 9-inch (22.5 cm) round ceramic or glass pie or tart pan with nonstick coking spray (an equivalent capacity square or rectangular pan can also be used).
Spread the cherries into the prepared pan.
In a blender or food processor, blend the tofu, milk, maple syrup, almond extract and salt until smooth. Add the coconut flour, all-purpose GF flour and tapioca flour; blend until smooth.
Pour the batter over the cherries in the prepared pan.
Bake in the preheated oven for 55 to 60 minutes until batter is set and golden brown. Serve warm (softer texture), or cool completely for a firmer texture. The clafouti can also be refrigerated until cold.

Notes

Storage: Store the completely cooled leftovers by securely covering the dish (e.g., foil or platic wrap), or placing the leftovers in an airtight container, and refrigerating for up to 3 days. Freezing is not recommended.

Variation: Other fruits (fresh, frozen, or canned), such as berries (blueberries, blackberries, raspberries), pitted sliced peaches, apricots, plums or pears can be used in place of the cherries. You will need about 2 to 3 cups of fruit.

Sweetener Options: An equal amount of granulated sugar, agave nectar or brown rice syrup can be used in place of the maple syrup.

Tapioca Flour Options: An equal amount of arrowroot, potato starch or cornstarch can be used in place of the tapioca flour.

All-Purpose Flour Option: If you do not need the recipe to be gluten-free, use an equal amount of regular all-purpose flour instead of gluten-free all-purpose flour.

Soy-Free Tofu Option: I have now tested this recipe with my soy-free tofu options, and they work great! You can use my Mind-Blowing Red Lentil Tofu or my Easy DIY Bean Tofu in place of the silken soy tofu! You will need 16 ounces, which is about half of a recipe. For the bean tofu, use a variety of white beans (I used baby limas). For both recipes, use the silken option instead of the firmer variations. Note that the red lentil tofu will give the clafouti a faint pink hue.

Nutrition